Badam No Seero, undoubtedly has to be one of my most favorite sweets. It is a popular sweet made during Diwali in Gujarati homes. It is quick to make, has plenty of almonds for the rich taste, can be made either with sugar or jaggery, what more can one ask for? ;)
Try it once and I assure you, your family and friends will be asking for seconds, meaning you gotta' make good quantities of this seera! Badam no seero is the Gujarati term for Badam Halwa!
Here is my version of Badam No Seero!
1/2 cup badam/almond powder
1/2 cup rava/sooji/semolina
2-3 tbsp ghee
1/2 tsp elaichi/cardamom powder
3 cups liquid - You can have any combination of milk and water, including all water or all milk
1 cup sugar - You can add sugar/jaggery as per your taste
(I do not like cloyingly sweet dishes, so i use just 1/2 cup sugar and jaggery mix which works out perfectly for me)
1. Heat ghee.
2. Add sooji and saute for about 15 minutes till it darkens a shade and you get the roasted aroma.
3. In the mean while heat the liquid, when it comes to a boil, add sugar/jaggery and let it melt.
4. Once the sooji is roasted, add almond powder and elaichi powder and saute for 2 minutes.
5. Add the syrup and let it get absorbed completely.
6. Cover and cook on low for a few minutes.
7. Your Badam Jo Seero is ready to be offered to the Gods and then devoured soon after :)
Please do not use fine rava, that will just turn into a paste. I use sooji, the packet says sooji/upma rava/cream of wheat.
In the above pic, I've used 2 cups water + 1 cup milk.
No need to garnish the halwa with anything, well it has enough almonds, don't u think? ;)
There is a version of this halwa with 100% almonds, will post that as well, hopefully soon ;)